Scalded milk

Scalded milk is milk that has been heated to 82 °C (180 °F)^[1]. At this temperature, bacteria and enzymes in the milk are destroyed. Since most milk sold today is pasteurized, which accomplishes both of these goals, milk is typically scalded simply to increase its temperature, or to change the consistency due to the denaturing of proteins.

During scalding, a milk watcher (a cooking utensil) may be used to prevent both boiling over and scorching (burning) of the milk.

Uses

• Scalded milk is called for in the original recipes for Béchamel sauce, to prevent the sauce from thickening excessively. Since these early recipes predate pasteurization, this was a necessary step.
• Scalded milk is used in bread to make a more tender loaf.
• Scalded milk is used in yogurt to make the proteins unfold. The acid produced during the yogurt development causes less whey separation and a firmer yogurt.
• Café au lait, baked milk, and ryazhenka also use scalded milk.
• Scalded milk is used in many doughnut recipes.

However, latte art does not use scalded milk, as scalding destroys the microfoam texture; milk for latte art is heated to below the scalding point.

See also

• Baked milk
• Condensed milk
• Evaporated milk
• Powdered milk
• Clotted cream

External links

• About scalded and scorched milk

References